which should be only
three-parts full, and steam for 2 hours. Turn out and serve with
melted butter sauce.

MELON PUDDING.

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12
cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste.
Peel and cut up the apples and melon, and stew the fruit 15 minutes,
adding sugar and the cloves tied in muslin. Place a layer of
breadcrumbs in a buttered dish, remove the cloves from the fruit,
place a layer of fruit over the breadcrumbs, and so on until the dish
is full, finishing with a layer of breadcrumbs; beat up the eggs, mix
them with the milk, and pour the mixture over the pudding; spread the
butter in bits over the top, and bake the pudding 1 hour.

MILK PUDDING.

The general rule for milk puddings is to take 4 oz. of farinaceous
food of any kind to 1 quart of milk. The best way to prepare most of
these puddings is to let the ingredients gently cook on the top of the
stove and then to turn them into a pie-dish to finish them in the oven
for 4 hour or a little longer, according to the heat of the oven.
Should eggs be added, they should be beaten well, then mixed with the
pudding before it goes into the oven. Most farinaceous milk puddings
are improved by the use of Allinson fine wheatmeal with the other
ingredients. For instance, use 2 oz. of giant sago and 2 oz. of
wheatmeal to 1 quart of milk; or for semolina pudding, the same
quantities of wheatmeal and semolina; and for vermicelli pudding the
same, with sugar and flavouring to taste.

MINCEMEAT PANCAKES.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, some
butter, and some mincemeat. Make the batter, fry the pancakes, and
place a spoonful of mincemeat on each pancake, fold them up, and serve
with sifted sugar.

NEWCASTLE PUDDING.

1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and
butter in thin slices, sugar to taste, 1 pint of milk, a few drops of
almond flavouring. Butter a pudding mould and line it with the
cherries, fill it with slices of bread and butter; sweeten the milk to
taste, and add the flavouring; beat up the eggs, mix them well with
the milk, pour the custard over the bread and butter, let it soak for
1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with
any kind of sweet sauce.

NURSERY PUDDING.

1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of
vege-butter, and 1/2 lb. of sultana raisins. Mix all lightly togeth